I'm sure many of you are familiar with Ina Garten from the Barefoot Contessa, she is extremely talented and someone I truly enjoy watching and learning from. She is by far, one of my favorites! In the past year, I have attempted to make a few of her amazing coffee cake recipes, which I do plan on sharing with you once I make them again and take a decent photo (sometimes it gets a bit tricky to capture a good photo before the food some how disappears). There is nothing better than a rainy Sunday that starts off with a warm, homemade slice of coffee cake! Enjoy!
Sour Cream Coffee Cake
adapted from: Barefoot Contessa
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
for the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
(double the above ingredients if you prefer more streusel, I do...)
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving platter. Enjoy with a fresh brewed cup of coffee!